Cooking At Home Professionally

As the days grow shorter and the air turns crisper, there’s an undeniable charm to the first cool evening of fall. It’s the perfect time to cozy up at home with a warm, comforting meal. One of the best ways to embrace the changing seasons is by preparing a delightful combination of creamy tomato soup and a parmesan-crusted grilled cheese sandwich. This classic duo gets a flavorful twist with the addition of shredded Parmesan, Korean peppers, diced tomatoes, balsamic syrup, and a touch of sriracha. In this blog post, we’ll take you through the steps to create this delicious and satisfying meal.

Creamy Tomato Soup:

Ingredients:

– 2 tbsp olive oil

– 1 onion, chopped

– 2 cloves garlic, minced

– 28 oz canned crushed tomatoes

– 1 cup vegetable broth

– 1 tsp sugar

– 1/2 cup heavy cream

– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they turn translucent.

2. Stir in the crushed tomatoes, vegetable broth, and sugar. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.

3. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches.

4. Return the blended soup to the pot and add the heavy cream. Stir until well combined.

5. Season with salt and pepper to taste, adjusting the seasoning as needed.

Garnish for the Tomato Soup:

– Shredded Parmesan

– Korean peppers (for a hint of heat)

– Diced fresh tomatoes

– Drizzle of balsamic syrup

– A touch of sriracha for an extra kick.

Parmesan-Crusted Grilled Cheese:

Ingredients:

– 4 slices of your favorite bread

– Butter for spreading

– Sharp cheddar cheese slices

– Crispy bacon strips

– Sliced fresh tomato

Instructions:

1. Butter one side of each bread slice.

2. On the non-buttered side of two slices, place slices of sharp cheddar cheese, crispy bacon strips, and sliced fresh tomato.

3. Top with the remaining bread slices, buttered side facing out.

4. Heat a skillet over medium heat and place the assembled sandwiches in the pan.

5. Cook until the bread turns golden brown and the cheese starts to melt, flipping once to ensure even cooking.

6. Once both sides are crispy and the cheese is gooey, remove the sandwiches from the skillet.

Serve the creamy tomato soup piping hot, garnished with shredded Parmesan, Korean peppers, diced tomatoes, balsamic syrup drizzle, and a touch of sriracha. Accompany it with the Parmesan-crusted grilled cheese for the ultimate autumn comfort food experience.

On that first chilly evening of fall, there’s nothing quite like indulging in a bowl of creamy tomato soup and a perfectly grilled cheese sandwich. The addition of shredded Parmesan, Korean peppers, diced tomatoes, balsamic syrup, and sriracha elevates these classics to a whole new level of flavor. So, as the leaves start to turn and the temperatures drop, embrace the season by creating this delightful meal and savoring every comforting bite.